and some others) Acceptaria ab Accipiendo; nor from Accedere, though so [12]ready at hand, and easily dress’d; requiring neither Fire, Cost, or Attendance, to boil, roast, and prepare them as did Flesh, and other Provisions; from which, and other Prerogatives, they were always in use, _&c._ And hence indeed the more frugal Italians and French, to this Day, gather Ogni Verdura, any thing almost that’s Green and Tender, to the very Tops of Nettles; so as every Hedge affords a Sallet (not unagreeable) season’d with its proper Oxybaphon of Vinegar, Salt, Oyl, &c. which doubtless gives it both the Relish and Name of Salad, Emsalada[13], as with us of Sallet; from the Sapidity, which renders not Plants and Herbs alone, but Men themselves, and their Conversations, pleasant and agreeable:  But of this enough, and perhaps too much; least whilst I write of Salt and Sallet, I appear my self Insipid:  I pass therefore to the Ingredients, which we will call

Furniture and Materials

The Materials of Sallets, which together with the grosser Olera, consist of Roots, Stalks, Leaves, Buds, Flowers, &c. Fruits (belonging to another Class) would require a much ampler Volume, than would suit our Kalendar, (of which this pretends to be an Appendix only) should we extend the following Catalogue further than to a brief enumeration only of such Herbaceous Plants, Oluscula and smaller Esculents, as are chiefly us’d in Cold Sallets, of whose Culture we have treated there; and as we gather them from the Mother and Genial Bed, with a touch only of their Qualities, for Reasons hereafter given.

1.  Alexanders, Hipposelinum; S. Smyrnium vulgare (much of the nature of Persly) is moderately hot, and of a cleansing Faculty, Deobstructing, nourishing, and comforting the Stomach.  The gentle fresh Sprouts, Buds, and Tops are to be chosen, and the Stalks eaten in the Spring; and when Blanch’d, in Winter likewise, with Oyl, Pepper, Salt, &c. by themselves, or in Composition:  They make also an excellent Vernal Pottage.

2.  Artichaux, Cinara, (Carduus Sativus) hot and dry.  The Heads being slit in quarters first eaten raw, with Oyl, a little Vinegar, Salt, and Pepper, gratefully recommend a Glass of Wine; Dr. Muffet says, at the end of Meals.

They are likewise, whilst tender and small, fried in fresh Butter crisp with Persley.  But then become a most delicate and excellent Restorative, when full grown, they are boil’d the common way.  The Bottoms are also bak’d in Pies, with Marrow, Dates, and other rich Ingredients:  In Italy they sometimes broil them, and as the Scaly Leaves open, baste them with fresh and sweet Oyl; but with Care extraordinary, for if a drop fall upon the Coals, all is marr’d; that hazard escap’d, they eat them with the Juice of Orange and Sugar.